Pickle-tini Recipe

Chill glass

Place a martini or coupe glass in the freezer for at least 5 minutes while you prepare the cocktail. Alternatively, fill the glass with ice water to chill, then discard before serving.

Prepare shaker

Fill a cocktail shaker with the measured ice (about 1 cup) to properly chill and dilute the drink.

Add 2 oz vodka, 0.5 oz dry vermouth, 0.75 oz pickle brine, and 0.25 oz olive brine (if using) to the shaker over the ice.

Stir (recommended) or shake

For a clear, silky Pickle-tini, stir the mixture with a bar spoon for 20–30 seconds until well chilled (about 30–40 full strokes). If you prefer a cloudier, more aerated texture, shake vigorously for 10–12 seconds. Either method will chill and dilute the cocktail; stirring preserves clarity.

Strain into the chilled martini or coupe glass through a fine-mesh strainer or the shaker's strainer to catch any small ice chips or solids.

Optional rim: If you like a salty edge, run the pickle spear or a lemon wedge (if available) around the glass rim, then dip the rim into the teaspoon of coarse salt to lightly coat. Pat off excess.

Garnish the cocktail with 1 dill pickle spear or 1–2 small whole pickles (cornichons/gherkins) on a cocktail pick. Alternatively, skewer a cocktail olive and the pickle for a savory combo.

Finish with a light pinch of freshly cracked black pepper over the top for an aromatic touch (optional). Serve immediately.